Chiguinha: Mozambican sweet potato peanut puree

For Africa Day, I thought I’d post a recipe using one of the most common forms of cooking vegetables, roots, and pulses in Africa: the puree. I learned this variation of chiguinha from Lucia in Maputo, for which cassava (mandioca) root can also be used in place of the sweet potato (in Southern Africa, the common sweet potato has a pinkish skin, while the inside is white).